U.S. patent application number 11/660849 was filed with the patent office on 2007-11-08 for composition comprising statin.
Invention is credited to Henricus Otto Franciscus Molhuizen, Yvonne Susanna J Veldhuizen, Rainer Theo Weisbecker.
Application Number | 20070259022 11/660849 |
Document ID | / |
Family ID | 34928467 |
Filed Date | 2007-11-08 |
United States Patent
Application |
20070259022 |
Kind Code |
A1 |
Molhuizen; Henricus Otto Franciscus
; et al. |
November 8, 2007 |
Composition Comprising Statin
Abstract
Composition comprising at least 0.001 mg/g statin wherein the
composition is a particulate comprising a matrix material in an
amount of 10-70 wt % and fatty matter dispersed in the matrix
material, wherein the amount of fatty matter and statin together is
30-90 wt % and wherein the matrix material comprises protein or a
carbohydrate or a combination thereof. The particulate composition
may suitably be used as a creamer. The invention also relates to
processes for preparing compositions comprising statins and food
products comprising the compositions.
Inventors: |
Molhuizen; Henricus Otto
Franciscus; (Vlaardingen, NL) ; Veldhuizen; Yvonne
Susanna J; (Vlaardingen, NL) ; Weisbecker; Rainer
Theo; (Heilbronn, DE) |
Correspondence
Address: |
UNILEVER INTELLECTUAL PROPERTY GROUP
700 SYLVAN AVENUE,
BLDG C2 SOUTH
ENGLEWOOD CLIFFS
NJ
07632-3100
US
|
Family ID: |
34928467 |
Appl. No.: |
11/660849 |
Filed: |
August 1, 2005 |
PCT Filed: |
August 1, 2005 |
PCT NO: |
PCT/EP05/08380 |
371 Date: |
February 20, 2007 |
Current U.S.
Class: |
424/439 ;
514/460 |
Current CPC
Class: |
A61P 9/10 20180101; A23V
2002/00 20130101; A23L 23/10 20160801; A23F 3/14 20130101; A23G
1/30 20130101; A23L 23/00 20160801; A23C 11/08 20130101; A23V
2200/3262 20130101; A23V 2002/00 20130101; A23V 2250/21 20130101;
A23V 2250/214 20130101; A23F 3/30 20130101 |
Class at
Publication: |
424/439 ;
514/460 |
International
Class: |
A61K 47/00 20060101
A61K047/00; A61K 31/351 20060101 A61K031/351; A61P 9/10 20060101
A61P009/10 |
Foreign Application Data
Date |
Code |
Application Number |
Aug 23, 2004 |
EP |
04077387.1 |
Claims
1. Composition comprising at least 0.001 mg/g, preferably 0.01-1
mg/g statin wherein the composition is a particulate comprising a
matrix material in an amount of 10-70 wt % and fatty matter
dispersed in the matrix material, wherein the combined amount of
fatty matter and statin is 30-90 wt %, and wherein the matrix
material comprises protein or a carbohydrate or a combination
thereof.
2. Composition according to claim 1, wherein the fatty matter is
dispersed in the matrix material, preferably as discrete
regions.
3. Composition according to claim 1, wherein the fatty matter is
dispersed in the matrix material as oily or fatty matter droplets,
crystals or particles.
4. Composition according to claim 1, wherein the fatty matter is
present as oily or fatty matter droplets or crystals wherein the
droplets or crystals are at least partly covered by or encapsulated
with the matrix material.
5. Composition according to claim 1, wherein at least 60 wt. % of
the dispersed fatty matter has a size of 0.05-100 .mu.m.
6. Composition according to claim 1, wherein the matrix material
comprises protein and carbohydrate in a weight ratio of 1:0.2 to
1:20.
7. Composition according to claim 1, wherein the protein is
selected from the group consisting of dairy protein, vegetable
protein, gelatine, and mixtures thereof.
8. Composition according to claim 1, wherein the carbohydrate
comprises an ingredient selected from the group consisting of
maltodextrin, sugar, sugar derivative, starch, flour, chemically
modified starch, physically modified starch, xanthan, guar, locust
bean gum, alginate, pectin, carrageenan, polydextrose, and mixtures
thereof.
9. Composition according to claim 1, wherein at least 60% by weight
of the particulate has a size of 1-1000 .mu.m, preferably of 10-600
.mu.m.
10. Creamer and/or whitener comprising 10-100% of the composition
according to claim 1 wherein the water content does not exceed 20
wt %.
11. Food composition comprising 2-80 wt. % of an ingredient
selected from the group consisting of salt, sugar, sweet starch
hydrolysate, non-sugar sweetener and combinations thereof and 2-75
wt % of the composition according to claim 1, wherein the water
content does not exceed 20 wt %.
12. Food composition according to claim 11, comprising 2-50 wt %
salt and 2-65 wt % of the particulate composition, wherein the
water content does not exceed 20 wt %.
13. Food composition comprising 2-80 wt % of an ingredient selected
from the group consisting of sugar, sweet starch hydrolysate and
non-sugar sweetener, 0.5-80 wt % of: a) tea powder, instant tea,
tea flavour, tea colorant, dried tea, tea concentrate and/or b)
coffee powder, instant coffee, coffee flavour, coffee colorant,
dried coffee, coffee concentrate and/or c) cocoa powder, instant
cocoa, cocoa flavour, cocoa colorant, dried cocoa, cocoa
concentrate and/or d) milkshake powder, instant milkshake,
milkshake flavour, milkshake colorant, dried milkshake, milkshake
concentrate and/or e) milk powder, instant milk, milk flavour, milk
colorant, dried milk, milk concentrate and/or f) soymilk powder,
instant soymilk, soymilk flavour, soymilk colorant, dried soymilk,
soymilk concentrate and/or g) dairy drink powder, instant dairy
drink, dairy drink flavour, dairy drink colorant, dried dairy
drink, dairy drink concentrate and/or h) fruit juice powder,
instant fruit juice, fruit juice flavour, fruit juice colorant,
dried fruit juice, fruit juice concentrate and/or i) fruit smoothie
powder, instant fruit smoothie, fruit smoothie flavour, fruit
smoothie colorant, dried fruit smoothie, and/or fruit smoothie
concentrate and further comprising 10-75 wt % of the particulate
composition according to claim 1.
14. Food composition according to claim 13, comprising 30-65 wt %
sugar or sweet starch hydrolysate or mixture thereof, 0.8-20 wt %
black tea powder and/or black tea flavour and further comprising
20-60 wt % of the particulate composition.
15. Process for manufacturing the composition according to claim 1
comprising the steps of: a) preparing an emulsion or dispersion by
combining fatty matter, matrix material and an aqueous liquid,
wherein at least part of the fatty matter is an oil comprising
statin, b) drying said emulsion or dispersion.
16. Process for manufacturing the composition according to claim 1,
comprising the steps of: a) preparing an emulsion or dispersion by
combining fatty matter and matrix material in an aqueous liquid,
wherein at least part of the matrix material is a flour comprising
statin, b) drying said emulsion or dispersion.
17. Use of the composition according to claim 1 as a creamer or
whitener.
18. Use according to claim 17 in the preparation of milk tea, soup,
or sauce.
Description
TECHNICAL FIELD
[0001] The present invention relates to a composition comprising
statin. The invention further relates to a process for preparing
such composition and the use of the composition. In addition, the
invention relates to a food product comprising the composition of
the present invention and a process of preparing such food
product.
BACKGROUND OF THE INVENTION
[0002] Cardiovascular disease is a leading cause of morbidity and
mortality, particularly in the United States and in Western
European countries and is emerging in developing countries. Several
factors are mentioned in relation to the development of
cardiovascular disease including hereditary predisposition to the
disease, gender, lifestyle factors such as smoking and diet, age,
hypertension, and hyperlipidemia, including hypercholesteremia.
Several of these factors, particularly hyperlipidemia and
hypercholesteremia, contribute to the development of
atherosclerosis, a primary cause of vascular and heart disease.
[0003] The literature suggests that elevated low-density
lipoprotein cholesterol (hereafter "LDL-cholesterol") is related to
an increased risk of coronary heart disease.
[0004] Statins are compounds that are known to have a lowering
effect on levels of LDL-cholesterol in the human blood. Statins
inhibit the hydroxymethylglutaryl coenzyme A (HMG-CoA) reductase,
the rate-determining step in the cholesterol biosynthesis.
[0005] Scientific research has confirmed the healthy properties of
statins especially with respect to LDL blood-cholesterol and
triglyceride levels lowering activities, both in animals and in
humans (Li et al., Nutrition Research 18, 71-81 (1998); Heber et
al., Am. J. Clin. Nutr. 69, 231-236 (1999)).
[0006] The presence of statins in food consumed by humans is
associated with a lower level of LDL-cholesterol and lower risk of
coronary heart disease.
[0007] For the preparation of food containing statins, it is
advantageous to have a statin source that has a high statin content
and is widely and easily applicable in food products and is stable
upon storage and transportation.
[0008] In WO02/063976, fermented soy material comprising statin is
used for the preparation of the food products. This fermented soy
material comprises complete soy beans. When this material is used
for food products the typical soy flavour will also be incorporated
into the food. Although some people like this taste, there are many
people who do not like the taste of soy.
[0009] WO 02/10394 describes oral pharmaceutical formulations
comprising a suspension of statin containing particles in liquid
oil and a pharmaceutically acceptable carrier that is adapted for
releasing the suspension in the gastric tract and/or the intestine
tract. Typically, the carrier is a hard gelatine capsule.
[0010] WO 02/43659 describes compositions containing statins and
calcium for improved cardiovascular health. The compositions
according to the international patent application may contain about
125 to 500 mg docosahexaenoic acid (DHA). It is observed in the
international application that the composition may take the form of
a powder which may comprise an edible carbohydrate material such as
lactose or starch.
[0011] It is an object of the present invention to provide a
composition comprising statins that can be used for the manufacture
of food products. It is another object of the present invention to
provide a composition comprising statins that is easily applicable
to many food products and also is stable upon storage and
transportation and is not prone to deterioration.
[0012] We have now surprisingly found that one or more of the above
objects is obtained by a composition comprising statin wherein the
composition is a particulate comprising matrix material and fatty
matter dispersed in said matrix material, which composition can be
used as a creamer/whitener.
SUMMARY OF THE INVENTION
[0013] Accordingly in a first aspect the invention relates to a
composition comprising at least 0.001 mg/g statin wherein the
composition is a particulate comprising a matrix material in an
amount of 10-70 wt % and fatty matter dispersed in the matrix
material, wherein the combined amount of fatty matter and statin is
30-90 wt %, and wherein the matrix material comprises protein or a
carbohydrate or a combination thereof.
[0014] A second aspect of the invention relates to a food
composition comprising the composition according to the first
aspect of the invention.
[0015] A third aspect of the invention relates to a process for the
manufacture of the composition according to the first aspect of the
invention.
[0016] A fourth aspect of the invention relates to the use of the
composition according to the first aspect of the invention as a
creamer.
DETAILED DESCRIPTION OF THE INVENTION
[0017] Many food products like e.g. cream-style soups and sauces,
both wet and dry mixtures thereof, and instant dishes like pasta
with a sauce, often contain an ingredient which is referred to as a
creamer, whitener, or thickener. These products usually contain fat
blends that can provide a creamy taste, mouthfeel, improved body,
viscosity and/or a whitening effect. These creamers are also known
for application in drinks such as tea and coffee including variants
such as cappuccino, Wiener melange, cafe-au-lait, as cocoa drinks,
milk shakes, (soy) milk, etcetera, also to provide a creaming
and/or whitening effect. Often, but not always, such drinks are
offered as dry, instant compositions. The creamer may be part of
such composition, or may be offered separately for application in
such drinks. Creamers usually comprise fat to provide a creamy
taste and mouthfeel and other material such as carbohydrates and
protein.
[0018] The present invention relates to a composition comprising at
least 0.001 mg/g statin wherein the composition is a particulate
comprising a matrix material in an amount of 10-70 wt % and fatty
matter dispersed in the matrix material, wherein the combined
amount of fatty matter and statin is 30-90 wt %, and wherein the
matrix material comprises protein or a carbohydrate or a
combination thereof. Preferably, the composition comprises 20-70 wt
% matrix material and 30-80 wt % of fatty matter.
[0019] Particulate in this context is to be understood as powder,
flakes, cubes, pellets etcetera (i.e. non fluid). In a preferred
embodiment, the particulate is in the shape of flakes, granules,
powder, cube, pellet, or tablet. More preferably, the particulate
is in the shape of granules or powder.
[0020] In the particulates according to the invention the fatty
matter is essentially dispersed in the matrix material, preferably
as discrete regions. More preferably, the fatty matter is dispersed
in the matrix material as oily or fatty matter droplets, crystals
or particles. As an alternative or more specific embodiment, the
fatty matter is preferably present as oily or fatty matter droplets
or crystals which droplets or crystals are at least partly covered
by or encapsulated with the matrix material.
[0021] In the context of the invention "essentially dispersed"
means that at least 50% of the fatty matter is dispersed in the
matrix material. This can be identified by using microscopic
techniques. Preferably at least 60%, more preferred from 70 to 100
wt % of the fatty matter is dispersed in the matrix material.
[0022] The compositions according to the invention are preferably
"dry" preparations. However, such compositions still may contain a
considerable amount of water, e.g. as a result of an incomplete
dehydration process or as a result of water naturally present in
the constituents. The amount of moisture present in the
compositions according to the invention is preferably below 20 wt
%, most preferably below 10 wt %.
[0023] The composition according to the present invention comprises
statins. Statins are defined as substances having the structural
formula, presented in FIG. 1. In this structural formula, R1 and R2
can be any group. Preferred statins are those which are given in
FIG. 1.
[0024] The amount of statins given below will be expressed, in wt %
or weight parts per million (ppm), mg/kg or mg/g, relative to the
total weight of the food product, unless otherwise indicated.
[0025] The amount of statins given herein are the sum of the
amounts of individual statins, as e.g. determined by high
performance liquid chromatography (HPLC) or LC-MS, unless otherwise
indicated.
[0026] Preferably, the composition according to the present
invention comprises 0.01 to 1 mg/g statin. Even more preferred the
composition of the invention comprises at least 0.01 to 0.5 mg/g
statin and even more preferred 0.04 to 0.2 mg/g statin.
[0027] The source of statins may be any available source. The
statins may be synthetically or semi-synthetically produced.
Preferably the statins are food grade, such as those produced by
fermentation. Suitably the statin are produced by Monascus fungi
grown on soya beans such as described in WO02/64809 and
WO02/063976.
[0028] The present compositions advantageously comprises 15-70 wt.
% of matrix material. More preferably the composition comprises
20-70 wt. %, most preferably 25-70 wt. % of matrix material.
[0029] To be suitable in these applications the fatty matter must
have the appropriate physical properties in terms of melting
behavior, crystallization behavior, brittleness, organoleptic
properties, taste, as well as physical and chemical stability. The
fatty matter may comprise conventional fat or fat blend, oil,
interesterified or fractionated fat, hydrogenated fat, but also
fat-replacers, such sucrose esters, and other fatty material like
diglycerides, monoglycerides, sterol and sterol esters, as long as
it behaves well like having a good taste, a good mouthfeel and good
cooking behavior.
[0030] The fatty matter in the compositions described above usually
comprise a considerable amount triglycerides of fatty acids
(hereinafter for short: triglycerides). The fats used are usually
mixtures of various triglycerides.
[0031] The triglycerides (which form part or all of the fatty
matter) are usually obtained from vegetable sources. Preferably the
triglycerides have a low saturated fatty acids contents. It may be
preferred that such triglycerides have specific fatty acid
composition. The fatty acid composition can be denoted as follows,
H stands for fully saturated fatty acids with C16 and longer chains
(e.g. C16, C18, C20, C22 and C24), U stands for mono- and
poly-cis-unsaturated fatty acid of any suitable chain length. H3
are triglycerides with fully saturated fatty acids with C16 or
longer chains and H2U are triglycerides of 2 saturated fatty acids
of 16 or more carbon atoms and 1 cis-unsaturated fatty acid.
[0032] In the present invention at least 55% wt (preferably at
least 65% wt. based on the triglycerides in the composition
according to the invention) are H3 and/or H2U. In the composition
according to the invention it is preferred that the amount of H3 is
at least 15% wt based on the total amount of triglycerides in the
composition according to the invention, preferably at least 20%.
Likewise, it is preferred that the amount of H2U taken together is
at least 40% wt based on the total amount triglycerides in the
composition according to the invention. Apart from said amounts of
H3 and H2U it can be preferred to use fats in the composition in a
particular ratio. In this case, the ratio H3/H2U is preferably
between 0.5 and 1.2. Regarding the basic fatty acid composition, it
is preferred that the amount of H is between 60 and 75% wt based on
total amount of triglycerides in the particulates according to the
invention. Normally, only fatty acids are used with even number of
carbon atoms. Similarly, it is preferred that the amount of U is
between 20 and 45% wt based on total amount of triglycerides in the
composition according to the invention. In the composition
according to the invention the amount of palmitic fatty acid
(saturated fatty acid with 16 carbon atoms; C16:0) in the
triglycerides is preferably between 30 and 70%, more preferably
between 40 and 60% wt based on the total amount of triglycerides in
the particulates according to the invention.
[0033] In a preferred embodiment, the fatty matter further
comprises 5-80% of one or more phytosterols. Phytosterols are also
known for their blood cholesterol lowering activity. Phytosterols
herein, also known as plant sterols or vegetable sterols can be
classified in three groups, 4-desmethylsterols, 4-monomethylsterols
and 4,4'-dimethylsterols. In oils they mainly exist as free sterols
and sterol esters of fatty acids although sterol glucosides and
acylated sterol glucosides are also present. There are three major
phytosterols namely beta-sitosterol, stigmasterol and campesterol.
Schematic drawings of the components meant are as given in
"Influence of Processing on Sterols of Edible Vegetable Oils", S.
P. Kochhar; Prog. Lipid Res. 22: pp. 161-188. The respective
5a-saturated derivatives such as sitostanol, campestanol and
ergostanol and their derivatives are also encompassed in the term
phytosterol. Preferably the phytosterol is selected from the group
comprising fatty acid ester of .beta.-sitosterol,
.beta.-sitostanol, campesterol, campestanol, stigmasterol,
brassicasterol, brassicastanol or a mixture thereof.
[0034] The phytosterols in this preferred embodiment may be
esterified with a fatty acid. Preferably the sterols may be
esterified with one or more C2-22 fatty acids. For the purpose of
the invention the term C2-22 fatty acid refers to any molecule
comprising a C2-22 main chain and at least one acid group. Although
not preferred within the present context the C2-22 main chain may
be partially substituted or side chains may be present. Preferably,
however the C2-22 fatty acids are linear molecules comprising one
or two acid group(s) as end group(s).
[0035] Most preferred are linear C8-22 fatty acids as occur in
natural oils. Suitable examples of any such fatty acids are acetic
acid, propionic acid, butyric acid, caproic acid, caprylic acid,
capric acid. Other suitable acids are for example citric acid,
lactic acid, oxalic acid and maleic acid. Most preferred are
myristic acid, lauric acid, palmitic acid, stearic acid, arachidic
acid, behenic acid, oleic acid, cetoleic acid, erucic acid, elaidic
acid, linoleic acid and linolenic acid. When desired a mixture of
fatty acids may be used for esterification of the sterols. For
example, it is possible to use a naturally occurring fat or oil as
a source of the fatty acid and to carry out the esterification via
an interesterification reaction. Use of a natural source nearly
always results in a mixture of fatty acids. In a particular
embodiment, the fatty acid mixture contains a high amount (>50
wt %, preferably >70 wt %, further preferred >wt80%) of
unsaturated fatty acids, such as monounsaturated fatty acids (MUFA)
and/or polyunsaturated fatty acids (PUFA). PUFAs are generally
regarded as healthy and have blood cholesterol lowering capacity.
In addition, sterols esters prepared with such fatty acids and also
the composition prepared with it will have an extra blood
cholesterol lowering capacity. Preferably fatty acid mixtures of
sunflower, safflower, rapeseed, linseed, olive oil, linola and/or
soybean are used. These are typical sources of high PUFA and/or low
SAFA. Suitable esterification conditions are for example described
in WO 92/19640.
[0036] (Mixtures for) cream-style soups and sauces, but also other
products such as instant dishes like pasta with a sauce or wet
soups and sauces often contain an ingredient which is referred to
as a creamer, and/or creamer/whitener, and/or creamer/thickener.
These products usually contain fat blends that can provide a creamy
taste and/or mouthfeel and/or improved body and/or viscosity and/or
a whitening effect. Such products, which are herein after called
creamers for brevity, can also be in the form of e.g. tablets.
Creamers are also known for application in (compositions for
preparing) drinks such as tea, coffee, including variants such as
cappuccino, Wiener melange, cafe-au-lait, etcetera, cocoa drinks,
milk shakes, (soy) milk, etcetera, also to provide a creaming
and/or whitening effect. Often, but not always, such drinks are
offered as dry, instant compositions. The creamer can be part of
such composition, or may be offered separately for application in
such drinks. To be suitable in these applications the fat blends in
the creamer must have the appropriate physical properties in terms
of melting behaviour, crystallisation behaviour, brittleness,
organoleptic properties, taste, as well as physical and chemical
stability.
[0037] In order to increase stability, shelf life and solubility,
and to give proper creaming or whitening behavior the fatty matter
is preferably dispersed in another material, e.g. hydrophilic film
forming materials. The fatty matter is preferably present as oily
or fatty matter droplets or crystals which droplets or crystals are
at least partly covered by or encapsulated with the matrix
material.
[0038] In such dispersions the individual fatty matter particles as
well as clusters of fatty matter particles may at least be
partially covered by or dispersed in the matrix material. The fatty
matter should therefore also be suitable for being submitted to
encapsulation and drying processes in order to form free flowing
and highly dispersible products. The covering, encapsulation or
matrix material often contributes to the properties of the
creamer.
[0039] According to a preferred embodiment, the present invention
relates to a composition wherein the fatty matter is dispersed in
the matrix material as discrete regions, preferably as fatty matter
droplets, crystals or particles. More preferred the fatty matter
droplets, crystals or particles are at least partly covered by or
encapsulated with the matrix material.
[0040] The composition of the present invention advantageously
comprises 30-90 wt % of fatty matter, preferably 30-80 wt % and
more preferably 40-75 wt % of fatty matter. Most preferred
compositions comprise 50-70 wt % of fatty matter.
[0041] It is preferred that the matrix material comprises at least
a protein or a carbohydrate, but preferably both a protein and a
carbohydrate are present in the matrix material. They may be
present in a ratio by weight of protein:carbohydrate of between
1:0.2 and 1:20.
[0042] Preferred proteins for the purpose of the invention are
proteins selected from the group consisting of dairy protein,
vegetable protein, gelatine, and mixtures thereof. Optionally the
proteins are hydrolyzed before use. Suitable vegetable protein are
soy protein. For the present invention dairy proteins (e.g. whey
protein or caseinate) are most suitable.
[0043] Suitable carbohydrates in the present invention are
carbohydrates selected from the group consisting of maltodextrin,
sugar (incl. e.g. glucose, sucrose, fructose, lactose), sugar
derivatives (e.g. polyols), starch (incl. starch hydrolysates such
as maltodextrin), flour, chemically modified starch, physically
modified starch, xanthan, guar, locust bean gum, alginate, pectin,
carrageenan, polydextrose, and mixtures thereof. Suitable matrix
material may be dairy products like liquid and/or powdered (skim)
milk or cream.
[0044] In the present invention it is preferred that at least 60%
by weight of the particulates has a size of 1-1000 .mu.m,
preferably 10-600 .mu.m. It is also preferred that at least 60% by
weight of the fatty matter droplets, crystals or particles has a
size of 0.05-100 .mu.m, preferably 0.1-20 .mu.m.
[0045] Another aspect of the invention relates to a food product
comprising 2-80 wt. % of an ingredient selected from the group
consisting of salt, sugar, sweet starch hydrolysate, non-sugar
sweetener and combinations thereof and 2-75 wt % of the particulate
composition as defined herein before. The weight % is based on dry
weight. In the present food product the particulate composition is
usually identifiable as such, meaning that individual particles of
the particulate composition are distinctly present in the food
product.
[0046] The invention also relates to creamers and/or whiteners
comprising 10-100% of the particulates according to the
invention.
[0047] According to a preferred embodiment the present food product
is an instant food product that can be reconstituted with water to
obtain a reconstituted product with a pourable, preferably a liquid
consistency. Typically, such an instant food product is provided in
the form of a powder or a granulate. The water content of such
instant food products typically does not exceed 20 wt. %, more
preferably it does not exceed 10 wt. %.
[0048] One preferred embodiment relates to a food product
comprising 2-50 wt % salt and 2-65 wt %, preferably 2-50 wt % of
the composition according to the invention. Again, the weight % is
based on dry weight. The food composition may further comprise 0-30
wt % mono-sodium-glutamate, 0-50 wt % fat and/or fatty matter, 0-20
wt % herbs and/or spices, 0-30 wt % vegetable particulates, and
0-30 wt % starch-based thickener.
[0049] Examples of such food products are soup- and sauce
concentrates, which yield a soup or sauce upon dilution and heating
with an aqueous liquid. The food products compositions may be in
the form of flakes, granules, powder or agglomerated or e.g.
pressed to a cube, pellet, or tablet. The food product may further
comprise e.g. in an amount of 0.1-50 wt % vegetable powder, e.g.
tomato powder.
[0050] In another embodiment the food product comprises 2-80 wt %
preferably 20-70 wt % of an ingredient selected from the group
consisting of sugar, sweet starch hydrolysate and non-sugar
sweetener, 0.5-80 wt %, preferably 0.6-50 wt %, more preferably
0.8-20 wt % of:
[0051] tea powder, instant tea, tea flavour, tea colorant, dried
tea, tea concentrate, coffee powder, instant coffee, coffee
flavour, coffee colorant, dried coffee, coffee concentrate, cocoa
powder, instant cocoa, cocoa flavour, cocoa colorant, dried cocoa,
cocoa concentrate, milkshake powder, instant milkshake, milkshake
flavour, milkshake colorant, dried milkshake, milkshake
concentrate, milk powder, instant milk, milk flavour, milk
colorant, dried milk, milk concentrate, soymilk powder, instant
soymilk, soymilk flavour, soymilk colorant, dried soymilk, soymilk
concentrate, dairy drink powder, instant dairy drink, dairy drink
flavour, dairy drink colorant, dried dairy drink, dairy drink
concentrate, fruit juice powder, instant fruit juice, fruit juice
flavour, fruit juice colorant, dried fruit juice, fruit juice
concentrate, fruit smoothie powder, instant fruit smoothie, fruit
smoothie flavour, fruit smoothie colorant, dried fruit smoothie,
and/or fruit smoothie concentrate, and further comprising 10-75 wt
%, preferably 20-50 wt % of the composition according to the
invention. The weight % is based on dry weight.
[0052] A preferred application is a creamy black tea or instant
compositions for such. Thus, the invention further relates to a
composition comprising 30-65 wt % sugar or sweet starch
hydrolysate, or mixture thereof, 0.8-20 wt %, more preferred 1-10
wt % black tea powder and/or black tea flavour and further
comprising 20-60% wt of the composition according to the invention.
Preferably, the composition is an instant composition, which upon
dilution with water and heating gives a creamy black tea.
[0053] The food product according to the invention preferably
comprises statins in an amount sufficient to obtain a blood
LDL-cholesterol lowering effect if the food product is used
according to the common needs of the consumer.
[0054] Yet another preferred embodiment concerns the use of the
aforementioned food products in manufacture of a medicament for the
treatment or prevention of cardiovascular disease. The preferred
intake of statin per day is herein 5-40 mg/day, more preferably
5-20 mg/day, even more preferably 8-15 mg/day. Furthermore, the
intake of statin per day is preferably 1-5 mg/day, more preferably
1-2.5 mg/day.
[0055] The skilled person will be able to adjust the percentage of
statins in the food product to obtain the desired blood cholesterol
lowering effect. The percentages will depend on the type of food
product, since the food products are used in different serving
sizes. Moreover the pattern in a food product is consumed (servings
per day and distribution over days) is dependent on the food
product.
[0056] Preferably the food product comprises 0.1-10 mg statin per
serving, more preferably 0.5-5 mg statin per serving and even more
preferably 0.5-2.5 mg statin per serving.
[0057] Another embodiment of the present invention relates to a
process for manufacturing the composition according to the
invention, comprises the steps of a) preparing an emulsion or
dispersion of the fatty matter and matrix material in an aqueous
liquid, wherein at least part of the fatty matter is an oil
comprising statin, and b) drying said emulsion or dispersion.
[0058] An oil comprising statin may suitably be obtained by
extraction of a substrate which is fermented with a statin
producing fungus. A preferred substrate is soybean. The extraction
may appropriately be performed by super-critical CO.sub.2.
[0059] A preferred embodiment relates to a process for
manufacturing the composition according to the invention comprises
the steps of a) preparing an emulsion or dispersion of the fatty
matter and matrix material in an aqueous liquid, wherein at least
part of the matrix material is a flour comprising statin, b) drying
said emulsion or dispersion.
[0060] A flour comprising statin may be prepared by grinding a
starchy plant material which is fermented by a statin producing
fungus. The material is optionally defatted and dried.
[0061] The emulsion or dispersion of the fatty matter and matrix
material in an aqueous liquid can be prepared by means as known in
the art, e.g. high shear mixing (optionally followed by
homogenizing), membrane emulsification techniques, or other means.
The drying is preferably done by spray-drying but other drying
processes such as for example heat drying (including vacuum freeze
drying), air drying etc can also be employed.
[0062] Yet another embodiment of the present invention relates to
the use of the composition according to the invention as a creamer
or whitener. Apart from free flowing particulates such creamer
and/or whitener can be in the form of e.g. a cube, pellet or
tablet.
[0063] The creamer/whitener can be used as such e.g. for whitening
tea or coffee or creaming soup and sauces, or the composition can
be incorporated into food products such as tea, soups, sauces and
concentrates thereof. In addition, the composition of the present
invention can be used in the preparation of milk tea, soup, or
sauce. The tea, soup or sauce may be in a dry format or may also be
in a liquid format.
[0064] For example, the composition according to the invention may
be applied in liquid or pasty products e.g. savoury products, in
which a creaming effect is desired. Such liquid or pasty products
usually contain some water, and when the composition according to
the invention is incorporated in such liquid or pasty products the
dry particulates will generally melt and/or dissolve, and no longer
be visible as such. Examples of such liquid or pasty products are
wet soups and sauces, which are often pasteurised or sterilised and
aseptically packaged.
[0065] Hence, the present invention further relates to a process
for preparing a liquid or pasty sauce, soup or concentrate of such
a sauce or soup, which process includes the step of including 2-65
wt %, preferably 2-50 wt % of the composition according to the
invention as set out herein in such liquid or pasty sauce, soup or
concentrate of such a sauce or soup.
[0066] The composition according to the invention may also be used
in applications for performing a creaming and/or whitening effect,
such as beverages like tea, coffee, cocoa drinks, milk shakes,
milk, soymilk, dairy drinks, fruit juices, fruit smoothies,
etcetera, as well as compositions for preparing these. Often, such
food products contain sugar or sweet or non-sweet starch
hydrolysates or a non-sugar sweetener. The sugar, sweet or
non-sweet starch hydrolysates or a non-sugar sweetener may be part
of the creamer/whitener, or may be included in the formulation next
to the creamer. In addition, such formulation may contain something
to give the formulations its characteristic flavour and/or colour,
such as extracts of--, flavourants and/or colorants for--, instant
compositions for--, dried compositions of--: tea, coffee, cocoa,
milk shakes, milk, soymilk, dairy drinks, fruit juices, and fruit
smoothies, etcetera. Such applications may be offered to the
consumer in a final (wet) form ready for consumption (optionally
requiring heating or cooling), or in a dry form, e.g. as instant
product, further requiring dilution with an aqueous liquid (e.g.
water, milk) and optional heating and/or cooling or as a separate
creamer/whitener offered for use in such beverages.
EXAMPLES
General Procedures:
Preparation of Oil Comprising Statin and Flour Comprising
Statin
[0067] An oil comprising statins and flour comprising statins were
prepared by supercritical extraction of ground fermented
soybeans.
[0068] For the supercritical extraction of natural solid matrices,
equipment and software of Thar Designs, USA was used. The CO.sub.2
pump is capable of compressing liquid carbon dioxide to a pressure
up to 600 bars at a constant flow-rate. In a static mixer, a
polarity modifier may be mixed with the liquid carbon dioxide. In a
pre-heater (not depicted) the carbon dioxide was heated to reach
supercritical conditions before entering the extraction vessel.
[0069] In the extraction vessel, which was heated with a double
wall heating mantle, the supercritical carbon dioxide was passed
over the solid matrix for extraction.
[0070] Downstream of the extraction vessel, the supercritical
carbon dioxide was expanded over an automated backpressure
regulator. The backpressure regulator was coupled to a feedback
control unit to control the pressure in the system. The carbon
dioxide was separated from the extracted material (liquid/solid) in
a cyclone separation system. The carbon dioxide left the cyclone at
the top, while the extracted material remained in the cyclone. The
liquids extracted from the solid matrix were recovered during the
experiment by opening the valve at the bottom of the cyclone.
[0071] The carbon dioxide gas was further expanded over a further
backpressure regulator, which was operated manually. A gas clock
downstream of the backpressure regulator registers how much gas has
been put through the system, before the carbon dioxide leaves the
system at ambient pressure.
[0072] The process equipment is designed to operate at the
following conditions:
[0073] Process Operation Conditions Supercritical Extraction Set-Up
TABLE-US-00001 Parameter Range Flow rate of liquid carbondioxide
5-150 g/min Pressure up to 600 bar Temperature 20-95.degree. C.
Extractor volume 500 mL Cyclone volume 200 mL Matrix to be
extracted solid
[0074] Soy beans were fermented with a statin producing fungus
according to methods described in WO02/64809 and WO02/063976. The
fermented soybeans were ground prior to extraction in a
water-cooled universal mill (type M20, IKA, Germany) until a fine
powder was obtained.
[0075] About 100 gr. of fermented and ground soybeans were put in
the extraction vessel and the remaining volume was filled with
small glass beads (2 mm diameter). The flow rate of liquid
carbondioxide was 20 gmin.sup.-1. In the attached cyclone
separation vessel, the extracted oil was collected. The oil
contains about 1 mg/g statin.
[0076] After the extraction, the extraction vessel was opened and a
dry free-flowing soybean flour powder was obtained. The flour
contained about 1 mg/g statin. The total extraction time was 2
hours.
Example 1
Creamer I
[0077] TABLE-US-00002 amount wt Ingredients: 35% Fat-Phase (Palm
fat, fractionated) 20% Statin-enriched soy oil (1 mg/g statin) 13%
Natrium Caseinate (Milk protein) 10% Lactose 20% Maltodextrin 2% Di
sodium Phosphate
Creamer Preparation
[0078] The fatty fractions were prepared by mixing the required
amounts of statin-enriched soy oil into the fat-phase and heating
up 60.degree. C. in a blending vessel under nitrogen atmosphere for
10 min.
[0079] 5 kg water and 2 kg of the ingredients in the relative
amounts as set out in the table above are mixed in a mixing tank
with an Ultraturrax for 5 min. at 55.degree. C. and then
homogenized in a homogenizer (Schroeder) at one stage, at 200 bar.
The resulting suspension then was spray dried in a multi stage
spray dryer (Niro). The inlet temperature was about 165.degree. C.;
the outlet temperature about 62.degree. C. The dry particulate
creamer was agglomerated for 5 minutes in an agglomeration process
step (Glatt Agglomator, inlet temperature 80.degree. C., outlet
temperature 50.degree. C.). The spray dried and agglomerated
creamer was stored under cool conditions below 20.degree. C. In the
creamer, most of the fatty matter was dispersed in the matrix
material. This was confirmed by light microscopy.
Example 2
Creamer II
[0080] TABLE-US-00003 amount (%) ingredient 54.8% Fat-phase (soy
oil hardened, 44-46) 0.2% Statin-enriched soy oil (1 mg/g statin)
13% Natrium Caseinate (Milk protein) 10% Lactose 20% Maltodextrin
2% Di sodium Phosphate
Creamer Preparation
[0081] 5 kg water and 2 kg of the ingredients in the relative
amounts as set out in the table above are processed according to
example 1.
Example 3
Creamer III
[0082] TABLE-US-00004 amount wt Ingredients: 45% Fat-phase (soy
oil, hardened 44-46) 20% Statin-enriched soy oil (1 mg/g statin) 7%
Soy protein (veg. protein) 17% Glucose sirup 9% Maltodextrin 1%
Lecithin (soya based) 1% Di sodium Phosphate
Creamer Preparation
[0083] 5 kg water and 2 kg of the ingredients in the relative
amounts as set out in the table above are processed according to
example 1.
Example 4
Creamer IV
[0084] TABLE-US-00005 amount wt Ingredients: 34% Fat-phase (rape
seed oil) 20% Statin-enriched soy oil (1 mg/g statin) 10% Natrium
Caseinate (Milk protein) 10% Lactose 23% Maltodextrin 2.5% Di
sodium Phosphate 0.5% Tocopherols
Creamer Preparation
[0085] 5 kg water and 2 kg of the ingredients in the relative
amounts as set out in the table above are processed according to
example 1.
Example 5
Leek Cream-Style Sauce
[0086] A dry sauce mixture for a leek cream-style sauce was made by
mixing: TABLE-US-00006 Creamer I 28.40% Heat/moisture-treated
starch, dried 14.76% Leek powder 36.63% Xanthan 1.05% Common salt
4.22% Citric acid granular 0.40% Powdered onion and leek 5.18%
Sugar 1.10% Various flavourings 8.26%
[0087] To prepare the creamy tomato sauce 40 g of this dry mixture
can be stirred into 200 ml cold water, mixed and briefly boiled.
About 2 mg of statins are present in the finished product per
serving of 200 ml.
Example 6
Saffron Cream Soup
[0088] A dry soup mix for a saffron cream soup can be made by
mixing: TABLE-US-00007 Creamer I 32.94% Heat/moisture-treated
starch, dried 15.73% Skim milk powder 21.32% Xanthan 1.12% Common
salt 4.51% Citric acid granular 0.22% Powdered onion and leek 5.55%
Sugar 2.50% Saffron powder 0.08% Various flavourings 16.03%
[0089] To prepare the creamy saffron soup 40 g of this dry mixture
can be stirred into 200 ml cold water, mixed and briefly brought to
the boil. This soup then provides about 2.5 mg of statins per
serving of 200 ml.
Example 7
Cream-Style Sauce
[0090] A dry sauce mixture for a cream-style sauce can be made by
mixing: TABLE-US-00008 Creamer I 26.00% Waxy corn starch, dried
25.91% Lactose 7.97% Common salt 8.09% Roux white 14.39% Champignon
extract powder 2.77% Powdered onion 5.18% Sugar 1.43% Various
flavourings 8.26%
[0091] To prepare the creamy sauce 40 g of this dry mixture is
stirred into 200 ml cold water, mixed and briefly brought to the
boil. The creamy sauce then provides about 2 mg of statins per
serving of 200 ml.
Example 8
Mushroom Cream Soup
[0092] A dry soup mix for a mushroom cream soup can be made by
mixing: TABLE-US-00009 Creamer I 28.40% Heat/moisture-treated
starch, dried 14.76% Skim milk powder 22.14% Xanthan 1.05% Common
salt 4.22% Citric acid granular 0.40% Powdered onion and leek 5.18%
Sugar 1.10% Powdered mushrooms and ceps 14.49% Various flavourings
8.26%
[0093] To prepare the creamy mushroom soup 40 g of this dry mixture
can be stirred into 200 ml cold water, mixed and briefly boiled.
The soup will provide about 2 mg of statins per serving of 200
ml.
Example 9
Tomato Cream Sauce
[0094] A dry sauce mixture for a creamy tomato sauce can be made by
mixing: TABLE-US-00010 Creamer I 28.40% Heat/moisture-treated
starch, dried 14.76% Tomato powder 36.63% Xanthan 1.05% Common salt
4.22% Citric acid granular 0.40% Powdered onion and leek 5.18%
Sugar 1.10% Various flavourings 8.26%
[0095] To prepare the creamy tomato sauce 40 g of this dry mixture
can be stirred into 200 ml cold water, mixed and briefly boiled.
The tomato sauce will provide about 2 mg statins per serving of 200
ml.
Example 10
Cream Milk Tea
[0096] An instant composition for a sweet creamy milk tea can be
made by mixing: TABLE-US-00011 Creamer I 42% Sugar 52% Black tea
powder 5% Black tea flavour 1%
[0097] To prepare the sweet creamy milk tea 16.5 g of this dry
mixture can be stirred into 150 ml hot water and mixed. The creamy
milk tea then provides about 1 mg statins per serving of 200 ml
[0098] Instead of creamer I the other creamers can also be used in
the above mentioned examples.
* * * * *